A blog about culinary adventures from a Canadian living in Spain

January 18, 2016

Black olive biscuits

This is one of those recipes that you are not sure if you should try or not because the combination of the words “olives” and “biscuits” just seems a bit weird. But don’t let it put you off. These are delicious and you will be grateful you tried them.

⭐1 Drying the olives
Preheat the oven to 130°
Drain the olives well and dry them as best you can with a paper towel. Place them on a tray covered with a piece of parchment paper. Place the tray in the oven for about 2 hours or until completely dry.
⭐Step 2
Grind the olives finely using a spice grinder or food processor.
⭐Step 3
In a large bowl, mix the ground olives with the flour and a pinch of salt. Make a well in the center and add the butter and egg. Mix until well incorporated. Make a ball and flatten it slightly. Wrap with plastic wrap and place it in the fridge for half an hour.
⭐Step 4
Preheat the oven to 170°. Take a bakibg tray and cover it with parchment paper.
Take the ball out of the fridge and cut it in half. Return one half to the fridge. Lightly flour your work surface and roll out the dough. Mine were rolled out to about a centimeter thick. Use a cookie cutter of your choice to cut out the cookies. As you can see, I used the round shape but other shapes will do too! Place the shapes on the parchment covered baking tray and bake for about 12 minutes or until you see the edges begin to turn brown slightly. Place them on a cooling rack. While they are in the oven, remove tge second half of the dough and repeat the process.
⭐These are excellent on their own or with cream cheese mixed with parmesan. I combined 100 grams of cream cheese with 100 grams of parmesan.
This recipe was adapted slightly from a Spanish cookbook called, ” Recetas de Fiesta” published by webosfritos